tofu stirfry

1/2 pound tofu, firm
1 T olive oil
1 1/2 t tamari or soy sauce
1/2 cup celery, sliced thinly
1 cup coarsely shredded cabbage
3 cups fresh bean sprouts
1 can (2 1/2 oz) chestnuts, drained
1 T cornstarch
2 T water
1 1/2 T tamari or soy sauce

1. cut the tofu into pieces about 1/2 inch wide by 1/4 inch thick, by 1 inch long
2. heat the oil in a large frying pan or wok. carefully place the pieces of tofu in the pan, side by side. sprinkle with the 1 1/2 t soy sauce. fry over med. heat until the bottom of the tofu starts to brown. carefully turn over and cook the other side until it starts to brown. remove the tofu, and set aside.
3. add the celery and cabbage, stir-fry for 3 minutes. add the bean sprouts and water chestnuts, and stir fry for 3 more minutes.
4. mix the cornstarch with the water and the 1 1/2 T soy sauce. pour the mixture over the vegetables, and stir well. add the tofu, mix gently, and cover. steam for a few minutes, until the liquid has thickened and the tofu is hot. serve immediately.

4 servings, about 1 1/2 cups each.
per serving:
2 points
117 calories
6 g fat
3 g fiber
26 mg sodium